Stir-fried lamb with fresh coriander
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Lamb |
| 20 | millilitres | Oil |
| 200 | grams | Banana chillies; (yellow capsicums) |
| 25 | grams | Coriander leaves; chopped fine |
| 20 | millilitres | Dark soya sauce |
| 20 | millilitres | Rice wine |
| 10 | millilitres | Sesame oil |
| 10 | grams | Salt |
| 8 | grams | Crushed peppercorns |
| 5 | grams | Cornflour |
Directions
FOR THE MARINADE
PUT the steak in the freezer until it is firm. Cut into thin slices and then finely shred the slices. Combine the shredded steak with the marinade and mix very well. Keep aside for half an hour. Deep-fry the steak in very hot oil. Remove and drain oil.
To prepare the sauce: Heat oil in a pan. Add garlic and the soaked red chillies. Stir-fry for 20 seconds. Dissolve cornflour in a little water to a smooth paste and add to the pan. Add the remaining ingredients and simmer for two minutes. Keep warm.
Reheat the oil and deep-fry the shredded steak again until it is very crisp. Drain and keep it on paper to soak the extra oil. Toss the steak in the sauce and serve warm.
Converted by MC_Buster.
NOTES : Slices of lamb, marinated in soya sauce and rice wine and saut‚ed lightly
Converted by MM_Buster v2.0l.